Plant Foods for Human Nutrition

, Volume 46, Issue 4, pp 339–344 | Cite as

Proximate composition, energy content and physiochemical properties ofAfzelia africana andBrachystegia eurycoma seeds

  • F. N. Madubuike
  • P. C. Ojimelukwe
  • P. O. Ajah


The proximate composition, energy content and physiochemical properties ofAfzelia africana andBrachystegia eurycoma seeds were determined. The bulk density, reconstituability, foam properties and emulsification properties of flour samples in water, 1% saline and 1% alkali were studied. There were no significant differences (p≥0.05) in the proximate composition of seeds from different agroclimatic zones. The energy content of seeds were comparable to that of other legume seeds (5.7 kcal/g forA. africana and 4.5 kcal/g forB. eurycoma seeds). Foam properties ofB. eurycoma seeds were found to be better than that ofA. africana seeds in terms of foam volume and stability. Emulsification properties ofB. eurycoma seeds were also found to be better thanA. africana seeds suggesting thatB. eurycoma seeds would be more efficient in food systems requiring the formation of stable foams and emulsions. Protein solubility in alkali was found to be better than in water and in 1% saline. The bulk densities and reconstitution indices of flour samples from the two seeds were found to be similar.

Key words

Afzelia africana Brachystegia eurycoma Energy value Functional properties Protein solubility 


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Copyright information

© Kluwer Academic Publishers 1994

Authors and Affiliations

  • F. N. Madubuike
    • 1
  • P. C. Ojimelukwe
    • 2
  • P. O. Ajah
    • 1
  1. 1.School of AgricultureAbia State UniversityUturuNigeria
  2. 2.School of Food Science and TechnologyAbia State UniversityUturuNigeria

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